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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Loaded Baked Potato Soup Recipe

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This recipe for Loaded Baked Potato Soup is from ZELDA'S BEST EVER DESERTS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

4 scallions
4 baking potatoes (peeled and diced)
1 qt chicken broth
1 cup half-half
2cups shredded cheddar divided
Cooked crumbled bacon
Directions:
Directions:

Chop white parts of scallions; reserve green parts.
In 5 to 7 qt slow cooker, combine potatoes and chopped scallions, add broth.
Cover, cook low for 5-6 hours until potatoes are tender, cool soup; puree.

Return to slow cooker. Stir in half-half and 1 cup cheese.

Cover and cooks 30 minutes, season with salt and pepper.

Slice scallion greens, serve soup with bacon, remaining cheese and scallion greens.

 

 

 

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